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1
Make the puff pastry crescents: Lay out the puff pastry dough.
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2
Cut out 16 crescent shapes from the dough.
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3
Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden.
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4
Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half.
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5
Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets.
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6
Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream.
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7
Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides.
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8
Cut a slit in each breast of chicken for the filling.
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9
Spoon about 3 tablespoons of the spinach filling into each pocket.
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10
Close with toothpicks.
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11
The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled.
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12
Place chicken in a baking pan.
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13
Add the white wine and enough chicken stock to barely cover the chicken.
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14
Add salt and pepper.
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15
Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through.
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16
Make the sauce: In a saucepan, melt the butter.
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17
Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes.
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18
Remove the mixture from the heat.
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19
Whisk in the boiling chicken stock.
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20
Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens.
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21
Place back on heat and let simmer.
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22
Beat in the cream by the spoonfuls.
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23
Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste.
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24
Remove chicken from the poaching liquid.
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25
Serve with the sauce and the puff pastry crescents.
